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Posted on Tue 14th November 2023

Bulgogi Chicken

Discover the taste of Korea with this delicious chicken bulgogi recipe.




30 mins


6 people



  • 1 curly leaf lettuce
  • 1 cup cooked japanese / korean short grain
  • 1 small daikon
  • 4 boneless, skinless chicken thighs
The Daikon dressing
  • 1 ½ tablespoons Korean chilli flakes
  • ½ tablespoon brown sugar
  • 2 cloves garlic, finely chopped
  • 2 spring onions, finely chopped into rings
  • 1 tablespoon vegan fish sauce (swapsies: fish sauce or light soy sauce)
  • 2 teaspoons rice vinegar
  • 1 teaspoon salt
The Marinade
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 thumb sized piece fresh ginger, finely chopped
  • 2 spring onions
  • ½ tablespoon gochujang
  • 1 ½ tablespoons soy sauce
  • 2 tbsp mirin
  • 1 tsp honey
  • 1 teaspoon sesame oil
  • 3 tbsp toasted sesame seeds



To make the Daikon Salad

Use a potato peeler to shave the daikon into thin slices. layer the slices on top of eachother, roll up and chop up. Place in a bowl with the rest of the salad ingredients and mix. Set that aside.


To make the Bulgogi Chicken

Place the marinade ingredients into a blender and blitz. Slice up the chicken thighs into very thin slices. Place in a bowl with the marinade and massage. Coat the bottom of a pan with oil, and get it up to smoking hot on the hob, add a bit of oil and add the chicken. Cook through until the chicken is nicely charred and glazed. Fry some sliced onion in the leftover chicken juices, adding a little water to deglaze.


Place some rice in a lettuce cup, top with some daikon salad and slice of chicken and onion. Enjoy!

How to cook Bulgogi Chicken